Sweetened condensed milk is made from fresh or pasteurized milk or goat's milk, which is then sterilized and concentrated.It can be stored for a longer period of time.Milk sugar and anti-oxidant vitamin C in sweetened condensed milk are more than those in powdered milk.Other components such as protein, fat, minerals, vitamin A, etc., are less than in powdered milk.

Packaging: Sweetened condensed milk is typically packed in tin cans, while powdered milk is packaged in plastic bags or tin cans.Shape: Sweetened condensed milk is liquid, while powdered milk is solid granules.In 1827, N·Appert of France first invented the technology for making sweetened condensed milk by concentrating milk.He once sent sugar-free sweetened condensed milk in bottles to the French navy.However, industrial production of sweetened condensed milk did not begin until 30 years later.In a maritime voyage, American G·Borden witnessed several infants dying from consuming spoiled milk and thus conceived the idea of researching milk preservation techniques.After numerous experiments and consultations with many people, he successfully developed a method using reduced pressure distillation to concentrate milk by about one-third of its original volume.

He also added a large amount of sugar to the sweetened condensed milk, accounting for over 40% of the finished product weight, which actually inhibited bacterial growth.

In 1856, Borden obtained a patent for his sugared sweetened condensed milk.In 1858, Borden established the world's first sweetened condensed milk factory in America.Borden's canned sweetened condensed milk was used by armies during the American Civil War (1861-1865), proving its practicality.

In 1866, an American named Beegy also established a sweetened condensed milk factory and produced sugared sweetened condensed milk.

Before that, people were unaware of the true cause of spoilage in fresh milk.In 1857, the renowned French scientist L·Pasteur first discovered that food spoilage was due to microbial proliferation, inventing pasteurization techniques for wine and beer in 1865 and 1873.Meyenberg was inspired by this and invented a new method of milk concentration in 1884.After concentrating the sweetened condensed milk, he subjected it to high-temperature sterilization before canning, producing long-lasting unsweetened sweetened condensed milk.After numerous trials and by consulting many people, he finally developed the production technology for condensed milk using vacuum evaporation.He also added a large amount of sugar to the milk, accounting for more than 40% of the finished product's weight, which actually served to inhibit bacterial growth.In 1856, Borden obtained the patent for his sugared condensed milk.In 1858, Borden established the first condensed milk factory in the United States.Borden's canned condensed milk was used by the army during the American Civil War (1861-1865), proving its practicality.In 1866, Americans Beegy also set up a condensed milk factory and produced sugared condensed milk.Beegy's technicians, Maynberg, further researched new methods of producing condensed milk.

Before this, people had not understood the true cause of spoilage in fresh milk.In 1857, the famous French biologist Louis Pasteur first discovered that food spoilage was caused by microbial proliferation and invented pasteurization for wine and beer in 1865 and 1873 respectively.Inspired by this, Maynberg invented a new method of milk concentration in 1884 and sterilized the canned condensed milk with high heat treatment to produce sugar-free condensed milk that could be stored for long periods.In 1857, the renowned French biologist and chemist Louis Pasteur first discovered that food spoilage was caused by microbial proliferation.Mead and beer pasteurization methods were subsequently invented in 1865 and 1873.Meyenberg was inspired and invented a new milk concentration method in 1884.He sterilized the condensed milk after canning it through high-temperature treatment, producing sugar-free condensed milk that could be stored for long periods.